Mongolian Beef

Name: Mongolian Beef
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 1 lb of steak sliced thin (1/8”) against the grain (I like flat Iron Steak) (Tip: Easier to slice thin when still a little bit frozen); 1 tablespoon reduced sodium soy sauce; 1/4 cup cornstarch; 1 pkg green onions, trimmed, white slice thin (1/8”), green 2” pieces; 1/2 cup reduced sodium soy sauce; 1/2 cup water; 1/3 cup brown sugar, packed or white sugar; 1/4 cup Thai Sweet Chili Sauce g; 2 TBS mirin/sweet Japanese rice wine or dry sherry; 1 TBS hoisin sauce; 2 TSP cornstarch; 1-2 TSP Sriracha or Gochujang; 1 TSP Sesame Oil; 1 TSBP Minced Garlic; 1 TSBP Minced Ginger; 2 TBS Peanut for griddling (or you can use canola)

My favorite Asian dish. Smoky, garlicy, gingery, slightly sweet, tender beef deliciousness. The sauce in this dish is so good for a lot of Chinese food items (like Chicken and String Beans) so the quantity is a lot so save a cup for later.

Prep: 30 min
Cook: 10 min
Ready in: 40 min
Rating

Mongolian
Beef
Asian
Dinner

Jump to recipe

02 Preparation

Add beef to a large freezer bag along with 1 tablespoon soy sauce. Toss to evenly coat. Add ¼ cup cornstarch and toss to evenly coat. Let sit at room temperature 30-60 minutes. Then spread onto a flat sheet.
Whisk the sauce ingredients together in a small bowl. I use a Pyrex 2 cup measuring cup.

03 Performance

Coat griddle with 2 tbsp of peanut oil, spreading evenly, add seasoned steak and green onions. Flip steak and onions after 2 min. Add 1 Cup of sauce and watch carefully about 2-3 min until sauce thickens. Return to sheet tray.

Serve, enjoy!

All recipes